Ingredients
Units
Scale
- 1.5 lbs of chicken breast into bite sized pieces
- 1 onion
- 2 roma tomatoes
- 1 tbsp of garlic paste
- 1 tbsp of ginger paste
- 1/2 tsp of red chili powder
- 1/2 tsp of turmeric
- 1/2 tsp of cumin powder
- 1/2 tsp of coriander powder
- 1/4th tsp of white pepper
- 1/2 tsp of Kashmir lal mirch (optional)
- 1 tsp of salt
- 1/2 tsp of fresh cracked pepper
- 6 tbsp of oil
- 1/2 a cup of full fat yogurt
- 4 tbsp of heavy cream
- 1 inch of julienne cut ginger
- Handful of chopped cilantro
- Chopped green chilies
- 1/4th tsp of Garam Masala
Instructions
- Once the chicken is cut in to small pieces, soak the bite sized pieces in a bowl of water. the will loosen up the fibers. this will ensure the chicken isn’t tough to eat. soak for about 10 minutes and drain the chicken.
- Blend the onion and the tomatoes with a little bit of water till a paste is formed.
- Over medium high heat, in a large pot add in the chicken, the onion tomato mixture and the ginger garlic paste. Cook covered for 15 minutes adding no water to the pot.
- After 15 minutes, add in all the spices labelled till “oil”. Crank the heat up and let the water evaporate and the spices cook through.
- Once you’re left with a thick masala, pour in the oil, the yogurt and cream. Stir and cook for about 5-8 minutes. You should see the oil starting to seep through.
- At this point when the oil has separated add in 1/2 of the ginger and 1/2 of the cilantro as well as the green chilies.
- Cover the pot and lower the heat to the lowest setting for about 5 minutes.
- Spoon out the delicious curry, sprinkle the remaining cilantro and ginger, and add the Garam Masala.
- Serve hot with naan, chapati or boiled rice.
Notes
- This dish is made best with chicken breast, but you can absolutely make it with chicken thigh for more flavor. ( I’m partial to using chicken breast)
- If you’re trying to keep the spice level low, you can add paprika or Kashmiri lal mirch to give that rich color to the dish.
- A great tip from my grandmother is when you make a chicken ginger, cook with half of the ginger you’d use to garnish in the last 10 minutes to give maximum flavor.
- This dish freezes great, and you can double the recipe if need be.
- Prep Time: 10 mins
- Cook Time: 35-40 mins